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 COCOA-NUT GINGERBREAD.

(Original Receipts.)
Mix well together ten ounces of fine wheaten flour, and six of flour
of rice (or rice ground to powder), the grated rind of a lemon, and
three-quarters of an ounce of ginger: pour nearly boiling upon these
a pound of treacle, five ounces of fresh butter, and five of sugar,
melted together in a saucepan; beat the mixture, which will be
almost a batter, with a wooden spoon, and when quite smooth leave
it until it is perfectly cold, then add to it five ounces of grated cocoa-
nut, and when it is thoroughly blended with the other ingredients, lay
the paste in small heaps upon a buttered tin, and bake them in very
slow oven from half to three-quarters of an hour.
Flour, 10 oz.; ground rice, 6 oz.; rind of 1 lemon; ginger, 3/4 oz.;
treacle, 1 lb.; sugar, 5 oz.; butter, 5 oz.; cocoa-nut, 5 oz.: 1/2 to 3/4
hour.
Or: Flour, 1/2 lb.; ground rice, 1/2 lb.; ginger, 3/4 oz.; rind of 1
lemon; butter, 5 oz.; sugar, 5 oz.; treacle, 1 lb.; cocoa-nut, 6-1/2 oz.
Obs.—The cakes made by them are excellent.
 A DELICIOUS CREAM-CAKE AND SWEET RUSKS.

When in very sultry weather cream becomes acid from being sent
to a distance, or from other causes, it may still be made available for
delicate pastry-crust, and superlative cakes, biscuits, and bread; but
if ever so slightly putrid it will be fit only to be thrown away. The
following receipt is given exactly as it was used with perfect success
on the thought of the moment, when we first had it tried. Crumble
down five ounces of good butter into a pound of fine flour, then mix
thoroughly with them half a pound of sifted sugar, a few grains of
salt, and two ounces of candied citron or orange-rind sliced thin; add
something more than half a pint of thick and rather sour cream mixed
with two well whisked eggs, and just before the paste is put into the
moulds, which should be buttered in every part and only two-thirds
filled, beat thoroughly into it half a teaspoonful of the very best
carbonate of soda, which has been perfectly blended with twice the
quantity of sugar and of flour, and rubbed through a fine sieve, or
worked to the smoothest powder in a mortar, or in any other way.
For the convenience of having it baked in a small iron oven, this
quantity was divided into two cakes, one of which was gently pulled
apart with a couple of forks while still hot, and then set again into the
oven and crisped with a gentle heat quite through: it was thus
converted into the very nicest sweet rusks. Sufficient cream should
be used for the cakes to convert the ingredients into a very lithe
paste or thick batter, which can be properly worked or mixed with a
wooden spoon, with the back of which it should be very lightly
beaten up before it is moulded. About three-quarters of an hour will
bake it in a moderate oven. It should be firm on the surface—as all
light cakes should be—that it may not sink and become heavy after it
is drawn out. Turn it from the mould, and lay it on its side upon a
sieve reversed, to cool.
 A GOOD LIGHT LUNCHEON-CAKE AND BROWN BRACK.

Break down four ounces of butter into a couple of pounds of flour,

and work it quite into crumbs, but handle it very lightly; mix in a pinch
of salt and four ounces of pounded sugar; hollow the centre, and stir
into it a large tablespoonful of solid well-washed yeast (or an ounce
of German yeast which will ferment more quickly), diluted with three-
quarters of a pint of warm new milk; when sufficient of the
surrounding flour is mixed with it to form a thick batter strew more
flour on the top, lay a cloth once or twice folded together over the
pan, and let it remain until the leaven has become very light: this it
will generally be in an hour and a quarter, or, at the utmost, in an
hour and a half. The fermentation may be quickened by increasing
the proportion of yeast, but this is better avoided, as it may chance to
render the cake bitter; additional time, however, must always be
allowed for it to rise when but a small quantity is used. When the
leaven is at the proper height, add to a couple of well whisked eggs,
sufficient nearly-boiling milk to warm them, and mix them with the
other ingredients; then beat well into the cake by degrees, eight
ounces more of pounded sugar, and half a grated nutmeg; cut from
two to three ounces of candied citron thin, and strew over it; leave it
again to rise, as before, for about three-quarters of an hour; mix the
citron equally with it, put it into a thickly buttered tin or earthen pan,
and bake it in a quick oven for an hour and ten minutes at the least,
and after it is placed in it let it not be moved until it is quite set, or it
will possibly be heavy at the top. The grated rinds of a couple of
lemons will improve its flavour. Fine Lisbon sugar can be used to
sweeten it instead of pounded, but the difference of expense would
be very slight, and the cake would not be so good; the quantity can,
of course, be diminished when it is considered too much. Three-
quarters of a pound of currants can, at choice, be substituted for the
citron. Three ounces of carraway seeds will convert it into common
brown brack, or Irish seed-cake. For the manner of purifying yeast,
see Chapter XXXI.
 A VERY CHEAP LUNCHEON BISCUIT, OR NURSERY CAKE.

Two or three pounds of white bread dough taken when ready for
the oven, will make a good light biscuit if well managed, with the
addition of from half to three-quarters of a pound of sugar, a very
small quantity of butter, and a few currants, or carraway-seeds, or a
teaspoonful of mixed spices. The dough should be rather firm; the
butter should first be well kneaded into it in small portions, then the
sugar added in the same way, and next the currants or spice. The
whole should be perfectly and equally mingled, flour being slightly
dredged upon it as it is worked, if needful. It must then be allowed to
rise until it is very light, when it should again be kneaded down, but
not heavily; and when it has once more risen, it should be sent
without delay to the oven. An ounce of butter to the pound of dough
will be sufficient for it. Much richer cakes can be made thus, and they
will be extremely good if care be taken to let them rise sufficiently
before they are baked. We regret that we cannot multiply our
receipts for them. Sultana raisins are an excellent substitute for
currants in these and other common cakes.
 ISLE OF WIGHT DOUGH-NUTS.

Work smoothly together with the fingers four ounces of good lard,
and four pounds of flour; add half a pound of fine brown sugar, two
tablespoonsful of allspice, one drachm of pounded cinnamon, half as
much of cloves, two large blades of mace, beaten to powder, two
tablespoonsful of fresh yeast which has been watered for one night,
and which should be solid, and as much new milk as will make the
whole into a rather firm dough; let this stand from an hour to an hour
and a half near the fire, then knead it well, and make it into balls
about the size of a small apple; hollow them with the thumb, and
enclose a few currants in the middle; gather the paste well over
them, and throw the dough-nuts into a saucepan half filled with
boiling lard; when they are equally coloured to a fine brown, lift them
out and dry them before the fire on the back of a sieve. When they
are made in large quantities, as they are at certain seasons in the
island, they are drained upon very clean straw. The lard should boil
only just before they are dropped into it, or the outsides will be
scorched before the insides are sufficiently done.
Flour, 4 lbs.; lard, 4 oz.; sugar, 1/2 lb.; allspice, 2 tablespoonsful;
pounded cinnamon, 1 drachm; cloves and mace, each 1/2 drachm;
yeast (solid), two large tablespoonsful: to rise, 1 to 1-1/2 hour.
Currants, at choice: dough-nuts boiled in lard, 5 to 7 minutes.
 QUEEN CAKES.

To make these, proceed exactly as for the pound currant-cake of

page 546, but bake the mixture in small well-buttered tin pans (heart-
shaped ones are usual), in a somewhat brisk oven, for about twenty
minutes.
 JUMBLES.

Rasp on some good sugar the rinds of two lemons; dry, reduce it
to powder, and sift it with as much more as will make up a pound in
weight; mix with it one pound of flour, four well-beaten eggs, and six
ounces of warm butter: drop the mixture on buttered tins, and bake
the jumbles in a very slow oven from twenty to thirty minutes. They
should be pale, but perfectly crisp.
 A GOOD SODA CAKE.

Break down half a pound[175] of fresh butter into a pound of fine

dry flour, and work it into very small crumbs; mix well with these half
a pound of sifted sugar, and pour to them first, a quarter of a pint of
boiling milk, and next, three well-whisked eggs; add some grated
nutmeg, or fresh lemon-rind, and eight ounces of currants, cleaned
and dried; beat the whole well and lightly together, then strew in a
very small teaspoonful of good carbonate of soda in the finest
powder, which has been rubbed through a sieve and well mixed with
a little sugar, and again beat the cake well and lightly for three or four
minutes; put it into a buttered mould, and bake it from an hour to an
hour and a quarter; or divide it in two, when three-quarters of an hour
will be sufficient for each part.
175. Six ounces would to many tastes be quite sufficient, and the less butter the
cake contains the better.

Flour, 1 lb.; butter, 1/2 lb.; sugar, 1/2 lb.; boiling milk, full 1/4 pint;
eggs, 3; currants, 1/2 lb.; good carbonate of soda, 1 very small
teaspoonful: 1 to 1-1/2 hour. Or: divided in two, 1/2 to 3/4 hour.
Obs.—This, if carefully made, resembles a pound cake, but is
much less expensive, and far more wholesome, while it has the
advantage of being very expeditiously prepared. Great care,
however, must be taken to avoid mixing with it too large a proportion,
or a coarse quality of soda; as either will impart to it a far from
agreeable flavour.
 GOOD SCOTTISH SHORTBREAD.

With one pound of flour mix well two ounces of sifted sugar, and
one of candied orange-rind or citron, sliced small; make these into a
paste with from eight to nine ounces of good butter, made sufficiently
warm to be liquid; press the paste together with the hands, and
mould it upon tins into large cakes nearly an inch thick, pinch the
edges, and bake the shortbread in a moderate oven for twenty
minutes, or longer, should it not be quite crisp, but do not allow it to
become deeply coloured.
Flour, 1 lb.; sugar, 2 oz.; candied orange or citron, 1 oz.; butter, 8
to 9 oz.: 20 minutes or more.
Obs.—This, to many persons, is a very indigestible compound,
though agreeable to the taste.
 A GALETTE.

The galette is a favourite cake in France, and may be made rich

and comparatively delicate, or quite common, by using more or less
butter for it, and by augmenting or diminishing the size. Work lightly
three-quarters of a pound of good butter into a pound of flour, add a
large saltspoonful of salt, and make these into a paste with the yolks
of a couple of eggs mixed with a small cupful of good cream, or
simply with water; roll this into a complete round, three-quarters of
an inch thick; score it in small diamonds, brush yolk of egg over the
top, and bake the galette for about half an hour in a tolerably quick
oven: it is usually eaten hot, but is served cold also. An ounce of
sifted sugar is sometimes added to it.
A good galette: flour, 1 lb.; butter, 3/4 lb.; salt, 1 saltspoonful; yolks
of eggs, 2; cream, small cupful: baked 1/2 hour. Common galette:
flour, 2 lbs.; butter, 3/4 to 1 lb.; no eggs.
 SMALL SUGAR CAKES OF VARIOUS KINDS.

To make very sweet rich sugar cakes mingle, first working it very
small with the fingers, half a pound of butter with each pound of flour:
if more than this proportion be used the paste will be too soft to
permit the addition of the proper number of eggs. Next, blend
thoroughly with these three-quarters of a pound of dry sifted sugar,
and the grated rinds of two small fresh lemons (for lemon-cakes the
strained juice of one is generally added), or a dessertspoonful of
cinnamon freshly pounded; or from one ounce to two ounces of
carraway-seeds; or a similar proportion of the finest powdered
ginger; or three-quarters of a pound of very dry well cleaned
currants. A slight pinch of salt should be thrown in with the sugar. If
to be made into flat cakes proceed to moisten these ingredients
gradually with from two eggs to four slightly whisked, and when they
form a firm paste, proceed quickly to roll and to stamp them out with
a cake tin; for as the sugar dissolves with the moisture of the eggs,
the paste will otherwise become so lithe as to adhere to the board
and roller. When it is to be merely dropped on the baking-sheets, it
will require an additional egg or more. The cakes should then be
placed quite two inches apart, as they will spread in the baking.
Five ounces of butter with six of sugar to the pound of flour, two
large eggs, and a small quantity of milk, will be sufficient for quite
cheap sugar cakes: any flavour can be given to them as to those
which precede, and they can be rendered more or less sweet to the
taste by altering the proportion of sugar: this should always be sifted,
or at least reduced quite to powder, before it is used for them. One
ounce more of butter will render them very good. They should be
rolled a quarter of an inch thick.
Rich: to each lb. of flour, butter, 1/2 lb.; sugar, 3/4 lb.; eggs, 2 to 4.
(Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at
choice), small pinch of salt. Slow oven about 20 minutes.
Obs.—The cakes should be but lightly coloured, and yet baked
quite through.
 FLEED OR FLEAD CAKES.

These are very much served as a tea-cake at the tables of the

superior order of Kentish farmers. For the mode of making them,
proceed as for flead-crust (see Chapter XVI.); cut the cakes small
with a round cutter, and leave them more than half an inch thick: if
well made they will rise much in the oven. Bake them rather quickly,
but keep them pale.
Flour, 2 lbs.; flead, 1-1/4 lb.; butter, 6 oz.: baked 10 to 15 minutes.
 LIGHT BUNS OF DIFFERENT KINDS.

Quite plain buns without butter.—Very good light buns may be

made entirely without butter, but they must be tolerably fresh when
served. To make them, dilute very smoothly an ounce of sweet
German yeast or a large tablespoonful of quite solid and well
washed English yeast with a pint of warm new milk; mix this
immediately with as much flour as it will convert into a rather thick
batter, throw a double cloth over the pan, and place it where the
warmth of the fire will search, without heating it. When it is well risen
and bubbles appear on the top, add a little salt, some pounded
sugar, and as much flour as will form it into a light dough. Leave it to
rise again, when it will probably be too little firm for moulding with the
fingers, and must be beaten up with a strong wooden spoon and put
into cups or tin pans slightly buttered, to be baked. The buns should
be sent to a quick oven, and baked until the entire surface is well
browned. These directions may appear to the reader somewhat
vague; but we must frankly state that we have no precise
memorandum by us of this receipt, though we have had buns made
by it very successfully in former years: we cannot, however, exactly
recall the proportion of flour which was used for them, but believe it
was about two pounds. For this quantity half a pound of sugar would
be sufficient. The batter will be a long time rising to the proper
height; an hour and a half or two hours. Currants, carraways,
nutmeg, or mixed spices, can always be added at discretion.
It is usual to strew a few currants on the tops of the buns before
they are baked.
To render them richer and firmer, it is merely necessary to diminish
the proportion of milk, and to crumble up very small two or more
ounces of butter in the flour which is added to the batter after it has
risen. When again quite light, the dough may then be rolled into
balls, and placed on flat tins some inches apart until they have
spread to the proper shape. Confectioners generally wash the tops
with milk, and sift a little sugar over them.
 Exeter Buns.—These are somewhat celebrated in the city whose
name they bear, especially those of one maker whose secret for
them we have recently obtained. Instead of being made into a dough
with milk, Devonshire cream is used for them, either entirely or in
part. If very thick, a portion of water should be added to it, or the
yeast would not ferment freely. The better plan is to dilute it with a
quarter of a pint or rather more of warm water, and when it is
sufficiently risen to make up the buns lightly, like bread, with the
cream, which must also be warm; then to proceed by the receipt
given above.
 PLAIN DESSERT OR WINE BISCUITS, AND GINGER BISCUITS.

Rub very small indeed, two ounces of fresh butter into a pound of
flour, and make it into a stiff paste with new milk. Roll it out half an
inch thick, and cut the biscuits with a round cutter the size of half-a-
crown. Pile them one on the other until all are done; then roll them
out very thin, prick them, and lay them on lightly-floured tins, the
pricked side downwards: a few minutes will bake them, in a
moderate oven. They should be very crisp, and but slightly browned.
For the Ginger Biscuits.—Three ounces of good butter, with two
pounds of flour, then add three ounces of pounded sugar and two of
ginger in fine powder, and knead them into a stiff paste, with new
milk. Roll it thin, stamp out the biscuits with a cutter, and bake them
in a slow oven until they are crisp quite through, but keep them of a
pale colour. A couple of eggs are sometimes mixed with the milk for
them, but are no material improvement: an additional ounce of sugar
may be used when a sweeter biscuit is liked.
Plain biscuits: flour 1 lb.; butter, 2 oz.; new milk about 1/2 pint.
Ginger biscuits: flour, 2 lbs.; butter, 3 oz.; sugar, 3 oz.; ginger, 2 oz.
 THREADNEEDLE STREET BISCUITS.

Mix with two pounds of sifted flour of the very best quality three
ounces of good butter, and work it into the smallest possible crumbs;
add four ounces of fine, dry, sifted sugar, and make them into a firm
paste with new milk; beat this forcibly for some time with a rolling-
pin, and when it is extremely smooth roll it the third of an inch thick,
cut it with a small square cutter, and bake the biscuits in a very slow
oven until they are crisp to the centre: no part of them should remain
soft. Half a teaspoonful of carbonate of soda is said to improve them,
but we have not put it to the test. Carraway-seeds can be added
when they are liked.
Flour, 2 lbs.; butter, 3 oz.; sugar, 4 oz.; new milk, 1 pint or more:
biscuits slowly baked until crisp.
 GOOD CAPTAIN’S BISCUITS.

Make some fine white flour into a very smooth paste with new
milk; divide it into small balls; roll them out, and afterwards pull them
with the fingers as thin as possible; prick them all over, and bake
them in a somewhat brisk oven from ten to twelve minutes. These
are excellent and very wholesome biscuits.
 THE COLONEL’S BISCUITS.

Mix a slight pinch of salt with some fine sifted flour; make it into a
smooth paste with thin cream, and bake the biscuits gently, after
having prepared them for the oven like those which precede. Store
them as soon as they are cold in a dry canister, to preserve them
crisp: they are excellent.
 AUNT CHARLOTTE’S BISCUITS.

These biscuits, which are very simple and very good, may be
made with the same dough as fine white bread, with the addition of
from half to a whole ounce of butter to the pound kneaded into it
after it has risen. Break the butter small, spread out the dough a
little, knead it in well and equally, and leave it for about half an hour
to rise; then roll it a quarter of an inch thick, prick it well all over, cut
out the biscuits, and bake them in a moderate oven from ten to
fifteen minutes: they should be crisp quite through, but not deeply
coloured.
White-bread dough, 2 lbs.; butter, 1 to 2 oz.: to rise 1/2 hour.
Baked in moderate oven 10 to 15 minutes.
Obs.—To make the biscuits by themselves, proceed as for
Bordyke bread; but use new milk for them, and work three ounces of
butter into two pounds of flour before the yeast is added.
 EXCELLENT SODA BUNS.

Work into half a pound of flour three ounces of butter, until it is

quite in crumbs; mix thoroughly with them four ounces of sugar, the
slightest pinch of salt, an ounce, or rather more, of candied orange
or, shred extremely small, and a little grated nutmeg; to these pour
boiling a small teacupful of cream, or of milk when this cannot be
had; mix them a little, and add immediately two eggs, leaving out the
white of one, and when the whole is well mingled, dust over, and
beat well into it, less than half a teaspoonful of good carbonate of
soda, perfectly free from lumps; rub an oven-tin with butter, drop the
buns upon it with a spoon, and send them to a moderate oven.
When they are firm to the touch in every part, and well coloured
underneath, they are done. They resemble good cakes, if properly
made, although in reality they are not rich: to render them so the
proportion of sugar and of butter can be increased, and currants
added also. It is immaterial, we find, whether they be put into the
oven as soon as they are mixed, or an hour afterwards. They are
equally light. These proportions make just a dozen of small buns.
Flour, 1/2 lb.; butter, 3 oz.; sugar, 4 oz.; candied orange-rind, 1 oz.
or more; grated nutmeg; cream (or milk) 1 small teacupful; egg-yolks
2, white 1; good carbonate of soda about the third of a teaspoonful:
15 to 25 minutes, moderate oven.

For Geneva Buns See Chapter 30.